| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Eating, Drinking, or Using Tobacco. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed a box of tobacco and a lighter on a tub of soy sauce. CDI: Both moved. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) Using a Handwashing Sink - Operation and Maintenance. A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed a small trash can sitting on the edge of handwashing sink. CDI: Trash can moved. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw shrimp in the prep sink with no active food handling above 41F. CDI: Moved back inside walk in cooler until food employee came back to finish. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken in the reach in cooler upfront at 43-44F. Per discussion with PIC, it was recently prepped. CDI: Moved to the walk in cooler to rapidly cool down. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a squeeze bottle missing a label. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises - Tubs of mayonnaise and vegetable oil were stored next to the handsink and were splashed upon during handwashing. Keep these tubs away from handsink or have a splash guard provided here.
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee mixing sauce , but went towards the back screen door and opened up the door behind the screen door by foot but ended up stepping outside. Discussed with PIC that food shall be kept prepared within the establishment to avoid possible environmental contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obseved a couple of metal bowls wet stacked. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Shelving in the walk in cooler is rusting and gasket to the beverage reach in cooler is torn. Have these repaired of replaced. Keep all equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed low cooler in the back that had TCS foods stored in here. However, per the manufacturer's instructions its only intended for non-TCS foods. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Light cleaning is needed to the bottom of reach in freezer. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair the leak around the faucet at the prep sink by the walk in when in use. Keep all plumbing in good repair. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Cleaning is needed to the toilet in the men's restroom. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Light cleaning is needed to the floor drain.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair the vent that's rusting in the men's restroom. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting - Light at back grill/fryers was 19-28ft candles, prep sink next to hand sink was 9-11ft candles, prep sink by the walk in was 26-34 candles, and inside the walk in was 0-1ft candles. Provide at least 50 ft candles in all food prep areas and at least 10 ft candles in the walk in. |